Mediterranean Diet Classic Thai Green Curry
Indulge in the vibrant, fragrant flavors of the Mediterranean Diet Classic Thai Green Curry, a wholesome twist on a beloved Asian dish. This recipe is a masterful fusion of light coconut milk, fresh vegetables like eggplant, zucchini, and red bell peppers, and the bold zest of green curry paste and kaffir lime leaves. Enhanced with olive oil for a Mediterranean touch, this plant-based curry is rich in nutrients and layered with aromatic notes of garlic, ginger, and Thai basil. Perfectly balanced with a hint of lime juice and served over fluffy jasmine rice, it’s a hearty, dairy-free dinner that’s as easy to prepare as it is delicious. Ready in just 50 minutes, this healthy recipe is sure to become your go-to for quick, flavorful meals that align with the Mediterranean and Thai cooking traditions.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 Onion, medium, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Green curry paste
- 1 Eggplant, medium, cubed
- 1 Zucchini, medium, sliced
- 1 Red bell pepper, sliced
- 400 ml Coconut milk, light
- 200 ml Vegetable stock
- 200 grams Cherry tomatoes, halved
- 3 Kaffir lime leaves
- 1 cup Thai basil leaves
- 1 Lime, juiced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 servings Cooked jasmine rice
Instructions
Heat the extra virgin olive oil in a large pan over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the green curry paste and cook, stirring, for another minute.
Toss in the cubed eggplant, sliced zucchini, and sliced red bell pepper, and stir to coat with the spice mixture.
Pour in the light coconut milk and vegetable stock. Stir well to combine.
Add the halved cherry tomatoes and kaffir lime leaves. Bring the mixture to a gently simmer.
Lower the heat and let it simmer uncovered for 15-20 minutes, or until the vegetables are tender.
Stir in the Thai basil leaves, lime juice, salt, and black pepper. Adjust seasoning to taste.
Remove from heat and let the curry rest for a few minutes to allow the flavors to meld.
Serve the green curry over cooked jasmine rice, garnished with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2358 mg | 102% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 31.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3781 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
